Vegetable Oil Chocolate Soft Cookies

Overview

Generally, cookies use butter, but many people don't like butter. Today, I'm going to make a chocolate soft cookie that doesn't use butter. It tastes very good. The addition of chocolate beans gives the soft cookie an extra texture. The recipe comes from Junzhi, with slight adjustments to reduce the amount of oil and sugar. The outer layer of the freshly baked cookies may be crispy, but after the cookies have cooled and been sealed and stored for a day, they will become soft and very delicious. If you want it to taste softer, put it in the microwave to heat it slightly before eating, so that it tastes more like cake. If you like a crispy texture, just extend the baking time appropriately. Thank you Junzhi, great recipe.

Tags

• baking
• aluminum-free baking powder
• cocoa powder
• egg white
• low gluten flour
• chocolate beans
• fine sugar
• milk
• vegetable oil

Ingredients

Steps

1. 1 Material collection

   

2. 2 Add the egg white and sugar to the vegetable oil and beat evenly with a whisk to combine the oil and water. Slowly pour in the milk and stir.

   

3. 3 Sift in cake flour, cocoa powder, and aluminum-free baking powder.

   

4. 4 Use a spatula to cut and mix evenly.

   

5. 5 Pour in the chocolate beans.

   

6. 6 Cut and mix evenly.

   

7. 7 Place into a piping bag.

   

8. 8 Pour onto a baking sheet lined with greaseproof paper.

   

9. 9 Use the back of a spoon dipped in water to flatten the batter into a round cake shape. Place in the preheated oven at 180 degrees for 10 minutes.

   

10. 10 Take out the wire rack to cool and keep sealed.

    

11. 11 Finished product

    

12. 12 Finished product